• 4 med. apples, coarsely chopped (4 c.)
• 2 med. stalks celery, chopped (2 c.)
• 1 cup mayonnaise
• 2/3 c. coarsely chopped walnuts or pecans

Toss together and serve on greens.

The above recipe is the traditional recipe initially served at the Waldor-Astoria Hotel, but there are other variations:

• add 1 (15 oz.) can of pineapple chunks, drained
• add 1/3 c. raisins or chopped dates
• cut celery amount in half and add 2 c. grapes.

Here's the NY Times version of Waldorf Salad:

• ⅓cup mayonnaise
• 1tablespoon lemon juice
• 1teaspoon honey
• �teaspoon kosher salt (such as Diamond Crystal)
• �teaspoon black pepper, plus more for serving
• 2crisp red or green apples, such as Granny Smith or Fuji, or one of each
• 1cup seedless red grapes, halved
• 1cup thinly sliced celery (2 to 3 ribs), plus optional leaves for serving
• 1cup walnuts or pecans, toasted (see Tip)
• 3tablespoons chopped fresh parsley, plus more for serving